Nigella isn't fat.  She is Rubenesque.  She will keep you warm on a cold winter night!

Heat in the winter - Shade in the summer!

 

Quote from: kopfjäger on May 14, 2010, 07:40:59 PM
Dave treating the fat english babe properly. 


Nigella Lawson on Letterman

Dave is a silly, giddy little 14 year old while in the presence of hotness.

Quote from: Drunken Monkey on May 14, 2010, 07:58:43 PM
More like the zaftig English babe treating Dave properly  

BTW: I can't quite trust anyone who claims they love food and isn't just a lil bit fat.

Unless they smoke like a chimney, like Bourdain.

You can love food from afar as well and not have to give in to the point of rotundity. Now, claiming to love food and not eat bacon? That's impossible.

Man vs Food.

The Porterhouse Steak the is so big it covers a 16" diameter Plate.

Uuuummmmm  Good.


Dolph       

Quote from: superjohn on May 15, 2010, 03:28:33 PM

Now, claiming to love food and not eat bacon? That's impossible.

Tonight I made a fig-stuffed roast pork loin, recipe from Thomas Keller's 'Ad Hoc at Home'.

<pic removed.  host of hotlinked pic switched out to porn>

My friends have also persuaded me to have a barbecue this coming Memorial day, sounds like another opportunity to break out my coveted '7 Animal plus Bacon Chili'.

7 animal chili??  Must make...what are the animals?

Tried my hand at some simple German fare last night: spatzel and schnitzel. 'Twas quite yummy. The Spatzel dough/batter was easy, but I was unaware that there is such a machine as a rotary spatzel maker. Let's just say I did it the hard way. 

sac

Quote from: rgramjet on May 20, 2010, 02:20:55 AM
7 animal chili??  Must make...what are the animals?

I used pork, beef, chicken, buffalo, pheasant, venison, elk, and bacon, but the animals can vary obviously, it's not like it's a perfect balance of animals.  If you can find caribou, that is awesome also.

I put up a recipe for it in the 'scratch built' thread.  When I went to go find it, look who it was who I conversed with about the '7 animal chili plus bacon'.  Someone needs some Ginseng.  


http://ducatimonsterforum.org/index.php?topic=20254.msg614248#msg614248

I need a hell of a lot more than Ginseng.....

I turned 40 two days ago......they say the memory is the 13th thing to go.

20 more years and Ill be living up in NH with a big red button trying to curb some of these loudmouth "kids"!

I've gotten into experimenting and trying to come up with a good greek style marinade for pork

tons of recipes out there on the net, so I have been mixing and matching.


basic is:

1/4 cup lemon juice
1 cup EVO
Oregano
seasoned salt
greek seasoning
black pepper
fresh pressed garlic


I don't really measure out anything other than the liquids involved, the rest is just experimentation.

Maybe marinating in yogurt for a time would be Greekish wouldn't it?  I've never tried it with pork, done it with chicken, but more for an Indian stye.

Quote from: rgramjet on May 20, 2010, 08:58:49 AM
I need a hell of a lot more than Ginseng.....

I turned 40 two days ago......they say the memory is the 13th thing to go.

20 more years and Ill be living up in NH with a big red button trying to curb some of these loudmouth "kids"!

I look forward to the day when I can tell kids to "get off my lawn!"

If you try the big pot of death let me know how it turns out. 

Quote from: NoisyDante on May 20, 2010, 09:45:47 AM
Maybe marinating in yogurt for a time would be Greekish wouldn't it?  I've never tried it with pork, done it with chicken, but more for an Indian stye.

I use pork tenderloin, cut it up, and make kabobs.


Then we use taziki sauce for dipping. A store near me makes this killer greek yogurt deliciousness.


I think taziki could be added to anything and it would make it good.



I dont think marinating meat in yogurt would work very well. I think it would just cook off on the grill